Well, if you are getting a 'hot' alcohol taste, it isn't simply a matter of high attenuation. Chances are it fermented a little too warm/fast. And the best solution is to just let it age a bit, and the alcohol taste will mellow over time.
On the other hand, if it tasted fine after 1 week and then the off taste became apparent at the 2 week mark, my guess is that it isn't the 'hot' alcohol taste that some people get from too hot/fast fermentations. And without a more detailed description of the off flavor, I'm not sure I can help much.
On deck - I've got some ECY20 BugCounty on the way, so I'll be brewing a sour soon.
Primary - Paint Creek Cider; Chris' Tall Ale (Belgian golden ale with Brett added)
Bottled - Northern Brewer's Oud Bruin de Table; The Land of Pils and Honey, imperial Saison with Clover Honey; a sour mashed Berliner Weisse; Cascade Pale Ale; Hop Wine - Imperial India Pilsner Ale; Guajillo Ancho Brown Ale; Back To School Porter, Imperial Robust Porter with vanilla beans